Orange Cinnamon Rolls

First of all let me just say OMG. That is right…these things are so good they have me talking like a teenage girl. Trust me…that doesn’t happen very often.

I will admit when I started out on my adventure of developing a clean eating cinnamon roll recipe, I did not have very high hopes. I mean…how could something as perfect and amazing as cinnamon rolls… in all there warm, sugary, buttery gooeiness…be made clean. It took me a couple of tries, but I am happy to say it can be done.

Seriously, these things are so good. I don’t even have anything else talk to you about today…all I can think about are these rolls.

The roll part is awesome. You don’t even miss the white flour. And the filling…soooo good. Butter, raw sugar, and cinnamon…need I saw more? Now lets talk icing. I went back and forth on this. How can you make icing without powdered sugar? Now I am here to tell you, it can be done! Cream cheese, butter, honey, vanilla, orange zest…OMG! See I am becoming a teenage girl again. This stuff is soo good I am wondering what else I can put it on. Apples…toast….bananas…sure why not. I think this stuff would make tree bark taste good.

These cinnamon rolls would be an awesome Christmas morning breakfast or brunch dish!

I adapted this recipe from a great one I found on Suzie Sweet Tooth. I cleaned up the ingredients and added my own twist. Click here to check out the original! It is fantastic!!!

Local Ingredient: Local Honey (purchased from a store that sells some local ingredients)

In 1/4 cup of warm water and sugar water activate the yeast. let sit for 10 minutes.

In a large mixing bowl combine the eggs, milk, sugar, and butter.

Pour in the active yeast.

Once the wet ingredients are mixed, add 4 1/2 cups of whole wheat pastry flour. Keep adding the remaining 1/2 cup whole wheat pastry flour, until a bread ball has formed and the dough no longer sticks to the bowl.

Knead the dough for about 5 minutes, and form into a dough ball.

Place the dough ball in a butter greased bowl and cover with a towel. Place in a warm spot and allow to rise for 60-90 minute.

While the dough is rising put the ingredients for the filling in a small bowl.

Mix the filling ingredients until they form a paste.

Once the dough has doubled in size, remove the towel.

Punch the risen dough down with your hand.

Remove the dough from the bowl and place on a flat floured surface. Sprinkle the dough with additional flour to prevent sticking.

Roll out the dough.

Spread the filling mixture over the dough. be sure to leave about 1/2 inch border around the edge.

Roll the dough lengthwise.

Cut the dough into 12 even slices.

Place the rolls into a butter greased baking dish.

Cover the rolls and place them back in a warm spot to rise for an additional 60-90 minutes, until they double in size. Once the rolls have risen bake them at 350 degrees for 20-25 minutes.

While the rolls are baking add the cream cheese, vanilla, orange zest, honey and remaining butter in a mixing bowl.

Whip until ingredient are well combined.

Once the rolls are finished baking allow them to cool slightly before frosting. Enjoy!

Fill a glass measuring cup with 1/4 cup of warm water (follow instructions on yeast package). Stir in the sugar and yeast and let dissolve.

Allow the yeast to sit for ten minutes, until it is bubbly and gives off a nice yeasty smell.

In a large mixing bowl combine the sugar, milk, butter, eggs and yeast mixture. Cream together until smooth.

Add 4 1/2 cups of whole wheat pastry flour.

Using a stand mixer with the paddle, mix the bread mixture until a dough ball begins to form. Add the remaining 1.2 cup of whole wheat pastry flour as needed to achieve a ball that does not stick to the bowl.

Knead the dough for approximately 6 minutes. You can do this either by hand or using the dough hook attachment on the stand mixer.

Take another large bowl and butter the sides to prevent sticking. Place the dough ball inside the bowl and cover with a kitchen towel.

Place the bowl in a warm place and let rise for 60-90 minutes, until the dough has doubled in size.

Take the dough out of the bowl and punch it down.

Use a rolling pin to roll out the dough. A 16x14 baking sheet can be used as a guide for rolling out the dough. Make sure to flour the counter surface and the rolling pin so the dough does not stick.

In a small bowl combine 1/2 a cup of turbinado sugar, 8 tablespoons of butter, and the 3 teaspoons of cinnamon. Mix the ingredients until a paste forms.

Spread the paste over the top of the rolled out dough. Leave about a 1/2 border around the edges of the dough.

Roll the dough lengthwise. Start with the side of the dough farthest away from you and roll towards you. Once the dough has formed a tube, use a sharp knife to cut it into 12 equal sections.

Place the sections in a butter greased baking dish.

Cover the dish with a kitchen towel and place in a warm place to rise a second time. Allow to rise for 60 to 90 minutes, until the rolls have doubled in size.

Preheat an oven to 350 degrees F.

Once the rolls have risen remove the kitchen towel.

Bake the rolls at 350 degrees F for 20-25 minutes, until the top turns golden brown.

Remove from the oven and let cool for 10 minutes.

While the rolls are cooling combine the cream cheese, the remaining butter, honey, vanilla extract, and orange zest in a medium mixing bowl. Beat the mixture until all the ingredients are incorporated and it has a frosting consistency.